US Janet wrote:
> On Thu, 1 Apr 2021 13:02:47 -0500, Sqwertz >
> wrote:
>
>> On Tue, 30 Mar 2021 23:49:19 -0600, US Janet wrote:
>>
>>> 6. Dissolve one tablespoon of pickling salt in one cup of water
>>
>> This is WAY off. You'll need about a quart. You use about 3% salt
>> by weight per volume of water. Always go by weight of salt to
>> milliliters of water. Always make more brine than you think you'll
>> need. This also helps even out the measurement of gr/ml. And a bit.
>> So make twio quarts for this and donate any leftover sal****er to
>> charity (the toilet bowl).
>>
>>> 10. Your pickles are ready when the brine clears out a bit.
>>
>> They're ready when you taste them or the brine with a clean spoon.
>> The lack of cloudiness just means they haven't been disturbed for a
>> while and is totally arbitrary. Half-sours are always cloudy -
>> That's bacteria poop (and the bubbles are its farts). It doesn't
>> just disappear.
>>
>> -sw
>
> I'll take any advice on half sours. Half sour is not a term I was
> familiar with. I knew about fermented pickles but had never heard of
> half sour..
> Janet US
>

Aren't they just half assed sour pickles?